Roasting brings out the best in vegetables, and the ricotta and herb topping elevates them into a super side dish or a standalone meal.
Provided by Inspired Taste
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In large bowl, toss tomatoes, zucchini, yellow squash, bell pepper, thyme, oil and salt. Spread in single layer on 2 ungreased cookie sheets.
- Bake 20 to 25 minutes or until vegetables are tender.
- Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.
Nutrition Facts : ServingSize 1 Serving
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Mirajul Islam nadim
[email protected]This salad is easy to make and delicious.
Sherjang Sing
[email protected]I love the combination of flavors in this salad.
DJ Leak
[email protected]This salad is perfect for a light lunch or dinner.
Kamana Shah
[email protected]I'm not a vegetarian, but I love this salad. It's a great way to get a healthy dose of vegetables.
Eri Kastrati
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables, and they didn't even notice the ricotta.
Ahsan nawab AN Nb
[email protected]I love how versatile this salad is. You can add or subtract ingredients to suit your taste. I added some chopped walnuts and dried cranberries, and it was delicious.
Sameer Shah
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover grilled zucchini and eggplant, and they worked perfectly.
Dhana Rawal
[email protected]I wasn't sure how I would feel about roasted vegetables in a salad, but I was pleasantly surprised. They were so tender and flavorful.
truck spoting
[email protected]This salad is so easy to make, but it looks and tastes like it came from a restaurant. I'm definitely adding it to my regular rotation.
hong souksavath
[email protected]I made this salad for a picnic and it was a huge success. Everyone loved it! I especially liked the addition of the fresh herbs.
Maxed
[email protected]This is the perfect salad for a hot summer day. It's light and refreshing, but still filling. I love the combination of roasted vegetables and ricotta.
Kittty Kitty
[email protected]I'm not usually a fan of ricotta, but it really worked in this salad. It added a nice tanginess that complemented the sweetness of the roasted vegetables.
Tonya Chambers
[email protected]This salad was a hit at my summer party! The roasted vegetables were perfectly tender and flavorful, and the ricotta added a creamy richness that balanced out the acidity of the dressing. I will definitely be making this again.